Parsnip soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 2 | tablespoons | Shallot;finely chopped |
| 3 | Carrot;chunked;med. | |
| ¾ | pounds | Parsnip;chunked |
| 3 | cups | Chicken Broth |
| ½ | cup | White Wine;dry |
| ½ | cup | Cream;heavy |
| ¼ | cup | Chives;chopped |
Directions
In a 3 - 4 quart pan, melt 2 tablespoons butter over medium heat.
Add shallots and cook until translucent, stirring occasionally. Add carrots, parsnips and chicken broth. Bring to a boil and simmer until vegetables are easily mashed - about 15 minutes.
Process mixture in processor until smooth. Return to pan, add wine and cream. Heat until steaming. Dot soup with remaining butter and garnish with chives.